发酵前叶面喷施类胡萝卜素对烟叶质量的影响

发酵前向延边烟叶表面喷施外源β-胡萝卜素和叶黄素,研究其对烟叶质量的影响。结果表明:喷施2d后,烟叶中β-胡萝卜素和叶黄素随外源施用量的增加而增加,发酵30d后急剧下降,类胡萝卜素降解产物呈现出明显的递增趋势,表明喷施的外源β-胡萝卜素和叶黄素能够在适当的发酵条件下降解转化为香气物质。感官评吸结果显示,随着β-胡萝卜素和叶黄素喷施量的增加,卷烟的杂气和刺激性也增加,较为合适的用量为1.0mg/g。

Influence of Spraying Carotenoids on Flue-Cured Tobacco Quality before Fermentation

Effects of spraying β carotene and lutein on flue cured tobacco quality before fermentation were studied. The results showed that the contents of βcarotene an dlutein in tobacco leaves were greatly increased with the dosage increasing after two days of spraying, and then the contents were sharply decreased after 30 days′ fermentation, at the same time, the carotenoid degradation displayed the increasing trend obviously, which indicated that the β carotene and lutein sprayedon the tobacco leaves can degrade and translate into aroma material under the appropriate fermentation condition. According to the results of sensory evaluationof cigarettes, with the increase of the contents of β carotene and lutein, the miscellaneous gas and irritation of cigarettes were also increased. Therefore, we must ensure that the β carotene and lutein were sufficiently degradated, more aroma materials were generated and harmful components were reduced duringthe period of tobacco leaf fermentation, and the rational consumption was 1.0mg／g.